These make great party appetizers or as a lunch or dinner with a veggie, sliced cucumbers or a simple green salad. A great use for leftovers or pre-plan by throwing an extra chicken breast on the BBQ to make this the next day.
Shelly's Mini Enchilada Cups
3-4 Tortillas
1/2 cup Cooked Chicken
2 Tablespoons Red Enchilada Sauce
1/4 teaspoon Oregano
1/4 cup Refried Beans
2-3 Tablespoons Shredded Cheese
Optional toppings:
Hot Sauce or Salsa
Guacamole
Shelly's Cilantro Lime Yogurt Dip
Spray mini muffin tin with Pam non-stick cooking spray. Using a biscuit or cookie cutter (or 1/3 cup metal measure) to cut circles from tortillas.
You'll need 3 or 4 depending on the tortillas you use. I used Mission Carb Balance Whole Wheat, fajita size tortillas and needed 4 but had lots of leftover bits. Discard the trimmings (or feed them to the ducks, they surprisingly liked them.) Place the cut circles in the muffin tin and bake for 5 minutes at 375.
Mix chicken (or you could use leftover cooked turkey or beef), sauce (I used Old El Paso brand), and oregano together. Spoon about a teaspoon of beans in each tortilla. Top with a tablespoon of the chicken mixture. Sprinkle with cheese. 
Continue baking at 375 for 5 more minutes until cheese is melted and golden. Remove from tin. Top with optional toppings. Shelly's Cilantro Lime Yogurt Dip
1/4 cup Greek yogurt (2% plain)
1 Tablespoon Cilantro, chopped fine
squeeze of Lime juice
dash of Kosher Salt
Mix together. Also great to dip meat, fish, veggies or thinned with a little more lime juice and used as a salad dressing.
This gringa declared it delicioso! Despite having several surgeries in Mexico I can only speak a few words of Spanish. The basics... hello, goodbye, good morning, thank you, please, pain (helpful when traveling for surgery) and from my college years... una cerveza, por favor and after saying that a few times I needed... Dónde está el baño?
I can actually say that last phrase in 4 different languages 'cause you just never know where and when nature will call ;)
